Yuxiang shredded pork

Yuxiang Shredded Pork

File:Yuxiang shredded pork.jpg

A plate of Yuxiang shredded pork

Yuxiang shredded pork (Chinese: 鱼香肉丝), also known as Fish-flavored pork slivers, is a classic dish in Sichuan cuisine. Despite its name, the dish does not contain any fish, but is named so because the sauce used is traditionally used in fish cooking.

History

The dish originated from Sichuan Province, a region in southwestern China. The term "Yuxiang" translates to "fish fragrance" in English, but it is a term used in Sichuan cooking to describe a flavor profile that is sweet, sour, salty, and spicy, with a hint of fish flavor. This flavor profile is achieved by using ingredients such as garlic, ginger, scallions, soy sauce, vinegar, and doubanjiang (fermented broad bean and chili paste).

Preparation

The main ingredient of Yuxiang shredded pork is lean pork, which is cut into thin strips. The pork is marinated in a mixture of cornstarch and soy sauce before being stir-fried. Other ingredients include wood ear mushrooms, bamboo shoots, and bell peppers. The sauce, made from sugar, vinegar, soy sauce, and doubanjiang, is added to the stir-fry, and the dish is served with a garnish of scallions.

Cultural Significance

Yuxiang shredded pork is a popular dish in China and is often served at home and in restaurants. It is also a common dish in Chinese takeout menus around the world. The dish is known for its complex flavor profile, which showcases the balance of flavors that is characteristic of Sichuan cuisine.

See Also

• Sichuan cuisine
• Chinese cuisine
• List of pork dishes